When it comes to cookies, there is nothing more basic than good old sugar cookies. They’re not my personal favorite, but I make a batch to decorate every year for Christmas. It’s part of our Holiday tradition.
As a matter of fact, I made these gluten free sugar cookies last night for our yearly traditional cookie decorating evening. They came out perfectly! My husband said they tasted better than the non gluten free ones.
Just today, one of my boys’ friends came over and had a cookie not knowing it was gluten free. He couldn’t even tell the difference. These are the best compliments.
I created this recipe by request after some Facebook followers asked me if I had one. Disappointed that I didn’t, I decided to make one.
You will notice that in order to make these gluten free sugar cookies, I use my own gluten free flour mix. I make my own gluten free flour mixes for various reasons. One of these reasons is cost, another is freshness, and the main one is that not all flour blends behave the same.
While baking with wheat flour it is pretty easy, switching to a gluten free mix isn’t always simple. In order to reproduce the effect of flour, one must use a variety of gluten free ingredients. I feel that some ingredients work better than others depending on the final product I’m trying to achieve.
You are free to use a premade gluten free flour mix of your choice, although I haven’t tested and tried any.
The recipe I share below is the exact recipe I used.
Notes and Tips
When making the sugar cookies, you must keep one important point in mind: I used two different cookies sheets. One was made from stainless steel and the other was stoneware. The sugar cookies from the regular cookie sheet (stainless steel) came out perfectly. Not a problem (after 12 minutes of baking).
The cookies that were baked on the stoneware cookie sheet came out crumbly and most of them broke when being transferred to the plate. (sad face)
In hindsight, I realize they probably needed to bake for a longer period of time. Either way, I would avoid using stoneware; or, if you choose stoneware, make sure you bake your cookies a little longer (although I cannot guarantee this will fix the problem).
When making these gluten free sugar cookies, you MUST use butter. NO substitutes. NO margarine or shortening.
I flavored my cookies with vanilla extract. However, there are other choices:
- Use the vanilla and add 1 teaspoon ground cinnamon and 1/8 teaspoon nutmeg
- Use the vanilla and add 1/4 teaspoon almond extract
- Omit the vanilla and add 1 teaspoon mint extract
- Omit the vanilla and add 1 teaspoon lemon extract
- Omit the vanilla and add 1 teaspoon orange extract
Gluten Free Sugar Cookies
Preheat your oven to 350 degrees Fahrenheit.
Add the egg and continue to cream until this mixture is light in color AND texture.
Add the vanilla extract and incorporate it into the butter mixture.
Add any other flavoring of your choice and incorporate into the batter.
At this point, I use parchment paper and sprinkle it with some gluten free flour mix before rolling out the dough. I like rolling my dough on the thicker side. I would recommend a minimum of 1/4 inches. I also use a marble rolling pin.
Update: I now use a lightly floured Silpat mat.
Cut the dough into shapes if you so desire.
Place your cookies onto a greased cookie sheet, or my favored method: a Silpat mat.
Bake for 10 to 15 minutes.
Keep in mind that the baking time is dependent on the size of your cookies. I baked mine for 12 minutes.
Let your cookies cool at least 10 minutes before trying to move them onto a plate. You can even let them cool on the cookie sheet before moving them to a serving platter.
The yield is dependent on your cookies’ size and shapes.